350g of Riscossa tagliatelle verdi Basil 40g
Extra virgin olive oil 40 ml
Ricotta cheese 2/3 tbsp
Pine nuts 40g
Parmigiano Reggiano (as desired)
Blend the basil with olive oil, a pinch of salt and the ricotta with a pinch of saffron, to create an emulsion. Set aside.
Lightly toast the pine nuts in a nonstick pan.
In the same pan, make small heaps of Parmesan cheese, cook over low heat until they form small pods. Let cool and reduce to shavings.
Cook the tagliatelle until al dente, drain and mix with the basil cream and sauté.
Finally sprinkle the dish with the pine nuts and parmesan shavings and quickly mix